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Fig Filling

Name: Fig Filling
Yield: 1 servings
Ingredients: 1/2 pound chopped figs; 3 tablespoons boiling water; 2 tablespoons sugar; 1 tablespoon lemon juice

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

301Calories

2 gProtein

77 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein2.5 g

Carbohydrates77 g

Fiber7.1 g

Sugars62 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium103 mg

Potassium555 mg

Calcium109 mg

Iron3.8 mg

Magnesium42 mg

Phosphorus39 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate29 mcg

Choline13 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 121. The excerpt below is the record exactly as published.

FIG FILLING 1/2 pound chopped figs 3 tablespoons boiling water 2 tablespoons sugar 1 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.